How to Cook Steak Under Grill UK
How to Cook Steak Under Grill UK
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To cook steak under a grill in the UK, preheat your oven grill fully, position the oven rack about 10 to 15 cm (4 to 6 inches) below the grill element, lay the steak on a grill pan and cook a 2.5 cm (1 inch) thick steak for about 4 to 6 minutes on each side for medium rare, turning once. Rest the steak for 5 minutes before serving so the juices settle.
What Cooking Steak Under the Grill Means
In a UK kitchen, the “grill” is the heating element at the top of the oven or in a separate grill compartment. Cooking steak under it means the heat comes from above, which is sometimes called broiling in American recipes. It is a fast method that suits thinner steaks well, because the intense top heat browns the surface quickly. Thicker steaks need a little more care, since the outside can char before the middle is done. If you are after an outdoor method instead, our guide to how to grill steak covers cooking over an open flame.
How to Cook Steak Under Grill UK: Step by Step
Follow these steps for a steak that is browned on the outside and cooked as you like it inside.
- Bring the steak to room temperature. Take it out of the fridge about 20 to 30 minutes before cooking. A steak that starts closer to room temperature cooks more evenly.
- Pat dry and season. Blot both sides with kitchen paper, then season generously with salt. Add pepper after cooking if you like, since pepper can taste bitter when it scorches under the grill.
- Preheat the grill fully. Turn your oven grill to its highest setting and let it heat for about 5 to 10 minutes before the steak goes in. A grill that is not hot enough will steam the steak instead of browning it.
- Set the rack position. Place the oven shelf so the top of the steak sits about 10 to 15 cm (4 to 6 inches) below the element. Too close and the outside burns; too far and the steak cooks slowly without browning.
- Use a grill pan. Put the steak on a grill pan or a wire rack set over a baking tray. This lets hot air reach the underside and stops the steak sitting in its own juices.
- Cook one side, then turn. Slide the pan under the grill and cook for the time shown in the table below. Turn the steak once with tongs and cook the second side. Keep the oven door ajar if your cooker needs it, and follow your appliance instructions.
- Rest before serving. Move the steak to a warm plate and leave it for 5 minutes. The temperature evens out and the juices settle, which makes for a juicier bite.
How Long to Cook Steak Under the Grill: Timing Table
These times are for a steak about 2.5 cm (1 inch) thick, with the rack 10 to 15 cm below a fully preheated grill. Thicker steaks need longer. Times are approximate, so check with a thermometer when you can.
| Doneness | Time per side (approx) | Internal temperature (approx) |
|---|---|---|
| Rare | 3 to 4 minutes | About 50 to 52C |
| Medium rare | 4 to 6 minutes | About 55 to 57C |
| Medium | 6 to 8 minutes | About 60 to 63C |
| Well done | 8 to 10 minutes | Cook until done through; check with a thermometer |
Times and temperatures are guides, not guarantees. Grills vary in power, so the first time you use this method, check the steak a minute early.
Getting the Doneness Right
The most reliable way to judge doneness is a meat thermometer pushed into the thickest part of the steak. Take the steak off the heat when it is a couple of degrees below your target, because it keeps cooking gently as it rests. Without a thermometer, press the centre of the steak with your finger: the softer and springier it feels, the rarer it is. This takes practice, so do not rely on it for guests until you are confident. Our guide to cooking rump steak has more detail on judging doneness across different cuts.
Mistakes to Avoid Under the Grill
A few common errors can spoil an otherwise good steak. Skipping the preheat is the biggest one: a cold grill gives grey, steamed meat instead of a browned crust. Putting the rack too close to the element is another; the intense heat chars the surface in seconds. Seasoning is easy to forget, but an unseasoned steak tastes flat, so salt both sides before cooking. Finally, do not cut into the steak straight away. Slicing too soon lets the juices run out onto the board. For more on choosing the right cut for this method, see our rump steak cooking guide.
FAQs
Can I cook a thick steak under the grill?
Yes, but lower the rack a little so the top does not burn, and allow more time per side. For very thick cuts, a thermometer is strongly recommended.
Should I flip the steak more than once?
Once is enough for this method. Turning too often stops the surface from browning properly.
Can I use foil under the grill?
A grill pan or wire rack over a tray is better than foil. Foil traps moisture and steam, which works against the browning you want.
Is it better to cook steak under the grill or in a pan?
Both work. The grill gives a browned top with less fat needed in the pan, while a heavy frying pan gives a deeper crust all over. If you would rather leave the cooking to a professional kitchen, the Miller and Carter main menu shows what their chefs serve.
Method guidance only. Cooking times vary with grill power and steak thickness, so check your food is cooked to your liking before serving.
